← Nouns Cooking · British & Irish

Ingredients

• 900 g lamb neck fillet or shoulder, cut into large chunks
• 50 g butter or beef dripping, half of it melted
• 2 Onion, sliced
• 3 Carrot, thickly sliced
• 2 tbsp Plain (all-purpose) flour
• 2 tsp Worcestershire sauce
• 500 ml lamb or chicken stock
• 2 bay leaves
• 3 sprigs Thyme
• 900 g floury potatoes, peeled and thinly sliced
• Salt
• Black pepper

Method

1. Heat the oven to 160°C (140°C fan, 325°F). Season the lamb. Heat half the butter in a large ovenproof casserole over high heat and brown the lamb in batches, about 5 min per batch, then lift it out.
2. Lower the heat to medium, add the onions and carrots and cook for 5 min until starting to soften. Stir in the flour and cook for 1 minute.
3. Stir in the Worcestershire sauce, then gradually add the stock. Return the lamb with the bay leaves and thyme, season and bring to a simmer.
4. Arrange the potato slices over the top in overlapping layers like roof tiles, covering the meat completely. Brush with the melted butter and season.
5. Cover and bake for 1½ hours. Uncover, raise the oven to 200°C (180°C fan, 400°F) and bake for 30 min more until the potatoes are golden and crisp and the lamb is tender.
6. Rest for 5 min, then serve with pickled red cabbage and buttered greens.

Tips

• Traditional recipes add a few sliced lamb kidneys with the meat for a richer gravy.
• Worcestershire sauce contains anchovies.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food BBC Food